Ingredients
- 2 boneless, skinless chicken breasts
- 1 acorn squash, seeds removed and cut into slices
- 3 carrots, sliced
- 6 red potatoes, quartered
- 1 large onion, sliced
- 1 stalk of celery, sliced
- 1 zucchini, sliced
- 3 garlic cloves, roughly chopped
- 1 tablespoon olive oil
- Sea salt
- Freshly ground black pepper
- Penzeys Old World Seasoning (or poultry seasoning or season salt)
Directions
- Preheat oven to 425 degrees.
- Add the vegetables and garlic to a large roasting pan or casserole dish. Drizzle with olive oil, salt, pepper, and seasoning. Toss to coat.
- Place the chicken on top of the vegetables. Season generously with salt, pepper, and seasoning.
- Roast at 425 degrees for 30 minutes.
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